In a large bowl, toss the shrimp and 2 teaspoons Burnt Finger BBQ Smoky KC Barbecue Seasoning (available on our products page). Cover with plastic wrap and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook 8 minutes or until browned on all sides, turning every 3 minutes. Reduce the heat to medium, cover the skillet and cook 4 minutes or until a thermometer inserted into the sausage reaches 160°F. Transfer the sausage to a cutting board and slice crosswise into ½-inch pieces; keep warm.
In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shrimp and cook 5 minutes or until thermometer inserted into the shrimp reaches 145°F, turning once. Transfer the shrimp to a small bowl; keep warm.
In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the carrots, celery, bell pepper and onion, and cook 5 minutes or until vegetables are very tender, stirring frequently. Add the garlic, cauliflower rice, oregano, crushed red pepper, and remaining ½ teaspoon Barbecue Seasoning, and cook 5 minutes or until cauliflower is tender, stirring occasionally. Fold in the sausage. Makes about 6½ cups.
Serve cauliflower-sausage mixture topped with shrimp garnished with parsley.
Recipe Note
To make your own cauliflower rice, pulse small cauliflower florets in a food processor or finely chop by hand until rice-sized pieces form.
Try using other riced vegetables such as sweet potato, broccoli or squash to add color and flavor.
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